Mmmm. I think I'll make cheese popovers this year. Thanks for the
recipe!


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On 17 Dec 2006 08:43:19 -0800, "Dawn" >
wrote:

>
>Andy wrote:
>> The Popover Trials #1
>> ...
>>
>> Hope you try them at your house!
>>
>
>I love popovers. To the added instructions I'd say it is important you
>use butter. It seems to grease the best, give a good flavor and
>crispness to the crust. I don't pre-heat my pan, hadn't noticed it made
>a difference.
>
>Here's my favorite recipe:
>
>Gruyere Caraway Popovers
>Recipe courtesy Gourmet Magazine
>Show: Sara's Secrets
>Episode: Quick Breads
>
>2 large eggs
>3/4 cup milk
>1/4 cup water
>1 tablespoon melted butter
>1 cup minus 2 tablespoons all-purpose flour
>1/2 teaspoon salt
>1/2 teaspoon caraway seeds, freshly ground or smashed, plus more whole,
>for the centers
>1/2 cup coarsely grated Gruyere (about 2 ounces)
>
>Preheat oven to 375 degrees F. Generously grease 6 (2/3-cup) popover
>tins or 9 (1/2-cup) muffin tins.
>In a bowl whisk together eggs, milk, and water and add butter in a
>stream, whisking. Add flour and salt and whisk mixture until combined
>well but still slightly lumpy. Whisk ground caraway seeds into batter.
>Divide half of batter among tins and sprinkle 1/4 cup Gruyere and whole
>caraway seeds over popovers. Then top with the remainder of batter.
>Bake popovers in lower 1/3 of oven for 45 minutes. Cut a slit about
>1/2-inch long on top of each popover with a small sharp knife and bake
>10 minutes more.
>
>
>Dawn


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